Thursday, October 21, 2010

Easy Chicken Stew

Precooked chicken that you've saved and frozen, plus a few cans of cream of chicken soup with fresh herbs and veggies, make for a tasty, quick and easy shortcut chicken stew loaded with veggies.

Easy Chicken Stew

Next time you prepare a roasted chicken, might as well roast two of them for some planned leftovers. Having those little freezer bags of already cooked chicken, makes for speedy weeknight meals like this speedy chicken stew, that I have enjoyed for years, an adaptation of a long ago recipe from an old Campbell's cookbook. I think you will love it too.

It's a simple stew that requires little more really than dumping a few ingredients in a pot, yet despite the fact that can whip it up in no time, there are a few homemade touches that make it simply delicious. Between the canned soup and the bacon, you likely won't need any additional salt, unless you are using the lower sodium soups, and even then you'll probably want to add just a bit. As always with seasoning, add, taste, and adjust your seasonings at the end.

For a change of pace, use this stew to make a biscuit topped casserole.

Or, make individual servings in small ramekins! Just make sure they cool off first if serving them to children!

Here's how to make this simple but tasty stew.

For more of my favorite stew recipes, visit my page on Pinterest!

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Recipe: Easy Chicken Stew

©From the Kitchen of Deep South Dish©
Prep time: 10 min |Cook time: 25 min | Yield: About 4 to 6 servings

  • 3 slices of bacon
  • 1/2 cup of minced onion
  • 2 cans of cream of chicken soup
  • 2 soup cans of milk
  • 3 medium potatoes, peeled and cubed
  • 2 carrots, peeled and diced
  • 1 cup of frozen, cut green beans
  • 1 teaspoon dried thyme, crushed
  • Palmful of dried parsley
  • Fresh cracked black pepper
  • 3 cups of cooked chicken

Cook the bacon in a soup pot; remove, crumble and set aside for garnish.  Add the onion and saute over medium high until softened; add the cream of chicken soup and whisk in the milk until smooth. Add the potatoes and carrots and bring to a boil. Reduce to simmer, cover and cook for 15 minutes, stirring several times.  Add the green beans, cover and simmer an additional 10 minutes, stirring occasionally. Add the thyme, parsley and pepper and chicken. Cook just until heated through, taste and adjust seasonings, adding salt only if needed. Sprinkle individual servings with the chopped bacon.

Cook's Notes: If you use the Healthy Request soup version you may find that you need a bit of salt - with the regular soup you likely will not need any additional salt, so it is not included in the recipe.

Drop Biscuit Topping: This stew makes a pretty good substitute for an easy chicken pot pie filling, easily topped with homemade biscuit topping. Prepare the stew as above. Make a dough using 1-1/2 cups all-purpose flour, whisked together with 1/2 teaspoon salt and 1-1/2 teaspoons baking powder. May also substitute self-rising flour. Stir in 1/2 cup milk mixed with 2 tablespoons melted butter, stirring until a soft dough forms. Spoon in dollops on top of the filling and bake in a preheated 400 degree F oven for about 30 to 40 minutes, or until mixture is bubbly and biscuits are lightly browned and cooked through.


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Posted by on October 21, 2010

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